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Chocolate Toffee Candy Ice Cream

May 25, 2009 By The Recipe Mom Leave a Comment
waffle-cone

waffle-coneWhat You Need:

1 C of sugar
1/4 C unsweetened cocoa powder
1/8 t salt
2 C whipping cream
1 C of milk
1 t vanilla
3/4 C chocolate covered toffee candy, chopped

How to Make It:

Dump the sugar into a large mixing bowl.
Dump in the cocoa powder and salt stirring slightly to combine.
Pour the whipping cream, milk and the vanilla into the mixture.
Mix until the ingredients are blended together well.
Transfer the mixture to the ice cream maker and freeze according to the directions.
Once the ice cream maker has finished stir in the chocolate toffee candy.
Allow the ice cream to ripen in the freezer for 4 hours.

Makes 8 servings

Try this ice cream in a chocolate dipped cone. Place a 1/2 C of semisweet chocolate pieces in a microwave safe bowl. Microwave the chocolate at 70 percent power or medium high heat for 1 minute. Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth. Dip the cones into the melted chocolate about 1/3 of the way up the cone. If the chocolate is too thick, stir in 1 t of melted shortening. Place the cones top side down on wax paper until the chocolate is set.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , , ,

Crushed Mint Candy Ice Cream

May 24, 2009 By The Recipe Mom Leave a Comment
strawberryicecreambowl

strawberryicecreambowlWhat You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 t vanilla
1/2 t peppermint extract
2 C whipping cream, chilled
1/2 C peppermint candy, crushed
3 drops red food coloring

How to Make It:

Place two bowls into the refrigerator and allow them to chill.
Place the sugar and salt into a saucepan tossing to combine.
Blend the milk into the sugar and salt.
Place the egg yolks into the pan and stir until well combined.
Cook the mixture over medium heat for 3 minutes or until bubbly around the edge.
Remove the pan and allow the mixture to cool to room temperature.
When cooled, stir in the vanilla extract and the peppermint extract well.
Place the mixture into the freezer for 45 minutes or until mushy.
Remove one of the chilled bowls and pour the whipping cream into the bowl.
Use an electric mixer on medium speed and beat the cream until soft peaks form.
Remove the second chilled bowl and transfer the partially frozen ice cream to the bowl.
Beat the ice cream on medium speed until very smooth.
Fold in the whipped topping and blend in well.
Add the crushed peppermint candy and the food coloring blending them in well.
Evenly spread the ice cream mixture into 2 freezer trays.
Allow the mixture to freezer for 3 hours or until firm being sure to stir every 10 minutes for the first hour of freezing.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and peppermint extract and the whipping cream, blending them in well. Fold in the peppermint candy and red food coloring until completely combined. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , , ,

Red Orange Juice Sherbet

May 23, 2009 By The Recipe Mom Leave a Comment
blood-orange

blood-orangeWhat You Need:

1 1/2 C of sugar
1 envelope unflavored gelatin
3 1/4 C blood orange juice, divided
1 1/2 C of buttermilk
1 t vanilla

How to Make It:

Dump the sugar into a saucepan.
Sprinkle in the gelatin and toss until combined.
Add 2 C of blood orange juice to the mixture.
Heat the mixture over medium heat, stirring continuously for 4 minutes or until the sugar and gelatin are dissolved.
Take the pan away from the stove heat.
Pour in the remaining orange juice.
Pour in the buttermilk and vanilla and stir until blended in well.
Transfer to the ice cream maker.
Freeze as directed for your type of maker.
Ripen in the freezer for 4 hours.

Makes 16 servings

You may find it hard to locate blood orange juice. This juice is what gives this sherbet its red coloring. If you can’t find blood orange juice regular orange juice will also work giving your sherbet a more light orange color.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,

Chocolate Bittersweet Sherbet

May 22, 2009 By The Recipe Mom Leave a Comment
ice-cream-dish-with-waffle-cone

ice-cream-dish-with-waffle-coneWhat You Need:

6 oz. bittersweet chocolate, chopped
2 C of water
1/2 C of whipping cream
2/3 C of sugar
1 t vanilla extract

How to Make It:

Position a saucepan over medium heat.
Add the chocolate to the pan.
Pour in the water and whipping cream.
Whisk in the sugar and continue whisking until the mixture comes to a boil.
Boil the mixture for 1 minute.
Remove the pan from the heat and fold in the vanilla.
Cover and refrigerate the mixture for at least 8 hours.
Once chilled, transfer the mixture to the ice cream maker.
Freeze as the directions say for you ice cream maker.
Allow the sherbet to ripen in the freezer at least 4 hours before serving.

Makes 12 servings

Top this sherbet with pomegranate seeds or fresh strawberries for the perfect dinner party dessert.

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Toasted Almond and Chocolate Ice Cream

May 21, 2009 By The Recipe Mom Leave a Comment
chocolate-ice-cream-dish

chocolate-ice-cream-dishWhat You Need:

3 C of milk
3 C of sugar
1/4 t of salt
3 eggs
6 T of cold water
2 envelopes unflavored gelatin
7 (1 oz.) squares unsweetened chocolate, melted
4 C of heavy whipping cream
2 t vanilla
1 C slivered almonds, toasted

How to Make It:

Place the milk into a saucepan over medium heat.
Heat the milk until the temperature reaches 170 degrees.
Whisk the sugar and salt into the milk until completely dissolved.
Break the eggs into a small mixing bowl and beat lightly with a fork.
Pour 1/4 C of the hot milk in with the beaten eggs and whisk briskly.
Pour the egg mixture into the pan with the remaining milk.
Reduce the heat to low and stirring continuously, cook for 5 minutes or until the custard cover the back of a metal spoon.
Pour the water into a mixing bowl.
Sprinkle in the gelatin.
Allow the gelatin to stand in the water for 2 minutes.
Whisk the gelatin to ensure it has completely dissolved.
Pour the gelatin into the warm custard and stir to combine.
Fold in the melted chocolate until well combined.
Carefully blend in the whipping cream and vanilla.
Place a piece of plastic wrap onto the custard and refrigerate overnight.
Fill the cylinder of the ice cream maker 2/3 full.
Freeze the ice cream per the manufacturer’s directions.
Fold the toasted almonds into the ice cream then ripen as least 2 hours.

Makes 2 quarts

Nuts or fruit should never be added to ice cream before the directions call. If they are added to quickly they can loose their flavor and become very hard.

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Toffee Pecan Butter Ice Cream

May 20, 2009 By The Recipe Mom Leave a Comment
butter-nut-ice-cream

butter-nut-ice-creamWhat You Need:

3 T of butter, divided
1 C pecans, chopped coarse
1/2 C sugar
4 C of half and half
2 C brown sugar, packed
1 T vanilla
4 C of whipping cream

How to Make It:

Place foil completely over a cookie sheet.
Use 1 T of the butter and cover the foil well.
Place a skillet over medium heat.
Add the remaining butter and allow the butter to melt completely.
Toss the pecans into the butter.
Stir in the sugar and cook, stirring continuously, for 7 minutes or until the sugar has dissolved and begins to turn brown.
Transfer the pecans to the prepared cookie sheet separating any clusters.
When the mixture has cooled to room temperature, breakup any large clusters into smaller pieces.
Place the half and half into a mixing bowl.
Whisk in the brown sugar and vanilla until the sugar has completely dissolved.
Add the whipping cream and stir until blended in well.
Place the mixture into the ice cream maker and freeze as directed by the manufacturer.
Allow the ice cream to ripen in the freezer for 4 hour before serving.

Makes 16 servings

This smooth and creamy ice cream tastes just as good as any gourmet ice cream. Place a scoop over a brownie square, add a cookie or just eat it plain without any accompaniments.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , ,

Fresh Gingered Pear Ice Cream

May 19, 2009 By The Recipe Mom Leave a Comment
pears

pearsWhat You Need:

2 ripe pears, peeled and chopped
3 T + 1 1/4 C of sugar, divided
4 C of whole milk
1 (1 inch) piece of fresh ginger, peeled and sliced
10 egg yolks, beaten lightly

How to Make It:

Put the pears in a bowl and evenly sprinkle them with 3 T of sugar.
Cover the bowl and refrigerate the pears for 8 hours.
Place the milk into a saucepan.
Stir the ginger into the milk.
Place the pan over medium heat and stirring constantly heat the mixture until bubbles appear.
Take the pan off the heat and set aside to cool slightly.
Put the remaining sugar into a mixing bowl.
Add the egg yolks and stir until blended together well and the sugar has dissolved.
Stir in the slightly cooled milk mixture.
Transfer the mixture to the saucepan and place back over medium heat.
Cook the mixture for 3 minutes or until the custard coats the back of a metal spoon.
If the mixture looks as if it has curdled whisk it until it becomes smooth again.
Submerge the pan into an ice water bath for 2 minutes or until completely cooled.
Be careful and don’t allow any water to get into the ice cream mixture.
Once cooled cover the pan and chill for at least 8 hours or overnight.
Strain the milk mixture though a fine sieve removing and discarding the ginger.
Transfer to the ice cream maker and freeze according the directions for your ice cream maker.
When done fold in the chilled pears and ripen in the freezer for 4 hours.

Makes 14 servings

The best way to eat this ice cream is in a waffle cone. Dip the cone in white chocolate and top with colored sugar. When set fill the cone with this delicious ice cream and enjoy.

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Deliciously Quick Cinnamon Ice Cream

May 18, 2009 By The Recipe Mom Leave a Comment
ice-cream-scoop

ice-cream-scoopWhat You Need:

1/2 gallon vanilla ice cream, softened
3 1/2 t ground cinnamon

How to Make It:

Remove the ice cream from its container and place it in a mixing bowl.
Add the cinnamon and stir to blend together well.
Place the ice cream back in it’s original container and freeze for 4 hours or until firm.

Makes 1/2 gallon

This is the cheaters way of making cinnamon ice cream fast. If you have recipe for homemade vanilla ice cream add the cinnamon before placing the ice cream in the freezer canister to freeze.

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Down Home Vanilla Ice Cream

May 16, 2009 By The Recipe Mom 1 Comment
vanilla-cone

vanilla-cone
What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

How to Make It:

Put the sugar and the salt into a saucepan over medium heat.
Add the milk and eggs and stir until well combined.
Stirring continuously, cook the mixture 3 minutes or until just starting to bubble.
Turn off the heat and allow the mixture to cool to room temperature.
When cooled stir in the vanilla.
Pour the ice cream into a refrigerator tray and freeze for 45 minutes or until turning mushy.
Refrigerate 2 bowls to chill.
Beat the whipping cream in one of the chilled bowls until soft peaks form.
Place the slightly frozen ice cream mixture into the other chilled bowl and beat until smooth.
Fold the whipped cream mixture into the smooth ice cream mixture.
Transfer the ice cream into 2 freezer trays.
Freeze for 3 hours, stirring every 10 minutes during the first hour.

Makes 1 quart of ice cream

To make this in an ice cream maker follow the above directions to adding the vanilla. Add the vanilla and the whipping cream at the same time and stir well. Place the mixture in the ice cream maker and freeze according to the manufacturer’s directions. Ripen the ice cream for 4 hours.

Filed Under: Ice Cream, Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , ,
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